Dinner · 90 min · filipino

Tamarind Pork Sinigang

✓ USDA-verified nutrition data

Ingredients

• 2.5 lb Pork ribs
• 1/3 cup Tamarind paste
• 10 cups Water
• 3 Tomatoes
• 1 Onion
• 1 Radish
• 1 Eggplant
• 1 bunch Long beans
• 1 bunch Kangkong
• 1/4 cup Fish sauce
• 3 Green chilies

Steps

1. Simmer the pork ribs in the water, 60 minutes, skimming the foam — a clear broth is a point of pride here.
2. Dissolve the tamarind paste in a ladle of hot broth, strain it back in, and taste: it should make your mouth water instantly, bright but not punishing.
3. Add the quartered tomatoes and onion; simmer 10 minutes until they melt into the broth.
4. Add the radish and eggplant first — they need the longest — then the beans 5 minutes later.
5. Season with fish sauce a spoonful at a time; sinigang should taste layered: sour first, then savory, then the pork’s sweetness.
6. Float the chilies on top for the last 5 minutes so their heat perfumes the soup without taking over.
7. Turn off the heat and wilt the kangkong in the residual heat, 2 minutes — it should stay vivid green. Serve scalding hot over rice, with fish sauce and crushed chilies on the side for the brave.

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